Cream of Sorrel Soup

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Cream of Sorrel Soup

 

1/2 cup finely minced onion

1 teaspoon unsalted butter

1/4 cup white wine

1/2 cup minced celery

1 cup chopped sorrel leaves

1 cup chopped spinach leaves

6 tablespoons whole-wheat pastry flour

3 cups vwgetable stock

1/4 cup half and half

1 cup nonfat milk

1 teaspoon lemon juice

1 teaspoon honey

salt and pepper to taste

 

In a large stockpot over medium-high heat, saute onion

in butter and

wine until soft but not browned (about 3 minutes). Add

celery, sorrel, and

spinach, and continue to cook for 5 minutes more.

Add flour and cook, stirring, for 2 minutes. Add stock

and

bring to a boil.

In batches, puree soup in a blender until smooth.

Return to pot and add

half-and-half, milk, lemon juice, and honey. Heat

through, but do not let

soup boil. Season to taste with salt substitute and

pepper. Serve soup hot

or cold.

 

 

 

 

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